Praised as one of the most influential pitmasters in the U.S., self-taught barbecue legend Aaron Franklin has come a long way from the backyard cookouts where he started. Now he has fans across the country, including Jimmy Kimmel and President Barack Obama. In 2015, he won the James Beard Foundation Award for Best Chef: Southwest. His Austin, Texas, restaurant Franklin Barbecue was named Bon Appétit Magazine’s Best Barbecue Joint in America, and people stand in line for hours each day to enjoy his mouth-watering smoked brisket.

In his new MasterClass, Aaron teaches you the brisket recipe from Franklin Barbecue and walks you through the meticulous Aaron Franklin brisket process, hour by hour. Learn the low and slow pitmaster techniques that make Central Texas barbecue so deliciously tender, Aaron’s process for selecting the right wood and managing an offset smoker, and his steps for making succulent BBQ ribs and pork butt. Gain a better understanding of the science of barbecue, elevate your smoking techniques, and take your pitmaster skills to the next level.

In this Texas-style BBQ class, you’ll learn about:

* Selecting and sorting wood
* Managing a fire to hit optimal temperatures
* Handling an offset smoker
* Aaron’s exact process for his famous brisket
* Sourcing and smoking pork
* Selecting, trimming, and seasoning cuts
* Beef quality
* Grilling steak
* Preparing sauces
* The history of Central Texas barbecue

01. Introduction
02. Fire & Smoke
03. Smoke – Pork Butt
04. Smoke – Pork Ribs
05. Wood
06. Steak & Broccolini
07. Beef Quality & Selection
08. Prep – Brisket Trim
09. Smoke – Brisket Part I
10. Smoke – Brisket Part II
11. Smoke – Brisket Part III
12. Finish – Brisket Slice
13. Prepare – Sauce
14. Offset Smokers
15. Aaron’s Journey To Pitmaster
16. Bonus – How Briskey Became King

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